Crunchy Fried PB and J
Crunchy Fried PB and J might be a good recipe to expand your main course collection. This recipe serves 4. One serving contains 1375 calories, 33g of protein, and 77g of fat. For $2.5 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. If you have potato chips, eggs, peanut butter, and a few other ingredients on hand, you can make it. 14 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 20 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is outstanding. If you like this recipe, you might also like recipes such as Crunchy Fried Shrimp, Crunchy Pan-Fried Chicken, and Crunchy Fried Fish Tacos.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
2 bananas, sliced thin on the bias
8 1-inch-thick slices Pullman bread
2 cups cinnamon square cereal, crushed by hand in a re-sealable plastic bag
3 large eggs, beaten
1 cup chunky peanut butter
2 cups plain potato chips with ridges
1 cup good raspberry preserves
8 tablespoons (1 stick) unsalted butter
Equipment:
bowl
frying pan
Cooking instruction summary:
Watch how to make this recipe. Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices; sandwich with the raspberry preserve slices. Place the eggs and cereal in separate shallow bowls. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the eggs, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches. In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed. Cut the sandwiches in half on the diagonal and serve.
Step by step:
1. Watch how to make this recipe.
2. Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices.
3. Add the bananas and a nice pile of chips on top of the peanut butter slices; sandwich with the raspberry preserve slices.
4. Place the eggs and cereal in separate shallow bowls.
5. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the eggs, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches.
6. In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed.
7. Cut the sandwiches in half on the diagonal and serve.
Nutrition Information:
covered percent of daily need
